2 teaspoons Chopped lemon zest
2 teaspoons Chopped fresh dill
2 teaspoons Chopped fresh parsley
2 teaspoons Chopped fresh chervil
1 teaspoon Freshly-cracked black pepper
2 teaspoons Dijon mustard
Salt –to taste
Freshly-ground black pepper –to taste
2 Swordfish steaks - –6 oz ea
1 tablespoon Vegetable oil
2 cups Cleaned fresh arugula leaves
2 tablespoon Olive oil

In a bowl combine the lemon zest, dill, parsley, chervil, and black
pepper. Season the fish with salt and pepper, then lightly brush with
Dijon mustard on one side. Firmly press the mustard coated side of the
swordfish into the lemon-herb mixture. In a skillet (preferably
non-stick) heat vegetable oil. Place fish, coated side down into the
hot oil. Cook for 4 minutes, until the crust turns golden. Flip and
continue to cook for 3 more minutes. Meanwhile, in a bowl toss the
arugula with 1 teaspoon olive oil, and season with salt and pepper, and
then divide between 2 plates. Place the swordfish onto the arugula,
drizzle with the remaining olive oil.